Creamy Basil Chicken
- 4 tablespoons any low fat milk milk
- 3 tablespoons dried breadcrumbs
- 4 (150g-200g) skinless, boneless chicken breast fillets
- 50g butter
- 1/2 cup (125ml) chicken stock
- 1 cup (250ml) double cream
- 125g jar pimento or red capsicums, drained and sliced
- 3 tablespoons grated Parmesan
- 3 tablespoons chopped fresh basil
- freshly ground black pepper, to taste
Preparation:15min › Cook:25min › Ready in:40min
- Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk then coat with breadcrumbs. In a frying pan over medium heat melt the butter. When foaming subsides, fry the chicken fillets on both sides for 6-8 minutes or until the juices run clear. Remove from frying pan and keep warm.
- Add the stock to the frying pan. Bring to a boil over medium heat. Stir to loosen browned bits from pan base.
- Stir in the cream and pimentos, simmer and stir for 1 minute. Reduce the heat to a simmer and add the Parmesan cheese, basil and black pepper. Stir until heated through. To serve, pour the sauce over the chicken.
Altered ingredient amounts. Very good, but I made a few changes: I pounded out the chicken a bit for quick even cooking: I dipped the chicken in egg instead of milk; I added chopped garlic while the chicken was cooking and to the sauce; I used single instead of double cream; and I used more chicken stock and less cream to cut some of the fat. I stuck with the original recipe for the most part - it is really very good! - 18 Jul 2008
Something else. This is really good. Unfortunately I made some changes to the recipe to suit our tastes (hence the 4 star rating). I pounded out the chicken breasts for even cooking and added extra fresh garlic. I added just a splash of dry white wine. Fabulous over some pasta. Will definitely make again. Thanks for the post. - 18 Jul 2008
Altered ingredient amounts. Here are my modifications: I cut my chicken breasts into bite-sized pieces, fried them in butter with 4 cloves of minced garlic. I also added broccoli and I substituted single for the double cream, used 2 tsp dried basil, doubled the sauce and added a little cornflour to thicken it. I served it over fettucine. Overall, it was good...my family liked it a lot, but personally, I thought it was more work than I like (frying the chicken, then setting it aside, grating the parmesean, etc.) I imagine it would be very good with fresh basil and maybe some fresh tomatoes (nice summer dish) - 18 Jul 2008